en.unionpedia.org

Genoa cake, the Glossary

Index Genoa cake

Genoa cake (Italian: pandolce or pandolce genovese) is a fruit cake consisting of sultanas (golden-coloured raisins), currants or raisins, glacé cherries, almonds, and candied orange peel or essence, cooked in a batter of flour, eggs, butter, and sugar.[1]

Table of Contents

  1. 26 relations: Almond, BBC, Butter, Candied fruit, Cherry, Christmas cake, Cuisine of Liguria, Eggs as food, Flour, Fruitcake, Genoa, Genoise, Italian language, Italy, Leavening agent, Lexico, Liguria, List of Italian desserts and pastries, Oxford University Press, Pain de Gênes, Pine nut, Raisin, Sugar, Tesco, Yeast, Zante currant.

  2. Christmas cakes
  3. Cuisine of Liguria
  4. Italian cakes

Almond

The almond (Prunus amygdalus, syn. Prunus dulcis) is a species of tree from the genus Prunus.

See Genoa cake and Almond

BBC

The British Broadcasting Corporation (BBC) is a British public service broadcaster headquartered at Broadcasting House in London, England.

See Genoa cake and BBC

Butter

Butter is a dairy product made from the fat and protein components of churned cream.

See Genoa cake and Butter

Candied fruit

Candied fruit, also known as glacé fruit, is whole fruit, smaller pieces of fruit, or pieces of peel, placed in heated sugar syrup, which absorbs the moisture from within the fruit and eventually preserves it.

See Genoa cake and Candied fruit

Cherry

A cherry is the fruit of many plants of the genus Prunus, and is a fleshy drupe (stone fruit).

See Genoa cake and Cherry

Christmas cake

Christmas cake is a type of cake, often fruitcake, served at Christmas time in many countries. Genoa cake and Christmas cake are Christmas cakes.

See Genoa cake and Christmas cake

Cuisine of Liguria

Ligurian cuisine consists of dishes from the culinary tradition of Liguria, a region of northwestern Italy, which makes use of ingredients linked both to local production (such as preboggion, a mixture of wild herbs), and to imports from areas with which, over the centuries, the Ligurians have had frequent trade (such as Sardinian pecorino, one of the ingredients of pesto).

See Genoa cake and Cuisine of Liguria

Eggs as food

Humans and their hominid relatives have consumed eggs for millions of years.

See Genoa cake and Eggs as food

Flour

Flour is a powder made by grinding raw grains, roots, beans, nuts, or seeds.

See Genoa cake and Flour

Fruitcake

Fruitcake or fruit cake is a cake made with candied or dried fruit, nuts, and spices, and optionally soaked in spirits. Genoa cake and Fruitcake are Christmas cakes.

See Genoa cake and Fruitcake

Genoa

Genoa (Genova,; Zêna) is a city in and the capital of the Italian region of Liguria, and the sixth-largest city in Italy.

See Genoa cake and Genoa

Genoise

A génoise (usually spelled genoise in English), also known as Genoese cake or Genovese cake, is a French sponge cake named after the city of Genoa and associated with French cuisine. Genoa cake and genoise are cuisine of Liguria and italian cakes.

See Genoa cake and Genoise

Italian language

Italian (italiano,, or lingua italiana) is a Romance language of the Indo-European language family that evolved from the Vulgar Latin of the Roman Empire.

See Genoa cake and Italian language

Italy

Italy, officially the Italian Republic, is a country in Southern and Western Europe.

See Genoa cake and Italy

Leavening agent

In cooking, a leavening agent or raising agent, also called a leaven or leavener, is any one of a number of substances used in doughs and batters that cause a foaming action (gas bubbles) that lightens and softens the mixture.

See Genoa cake and Leavening agent

Lexico

Lexico was a dictionary website that provided a collection of English and Spanish dictionaries produced by Oxford University Press (OUP), the publishing house of the University of Oxford.

See Genoa cake and Lexico

Liguria

Liguria (Ligûria) is a region of north-western Italy; its capital is Genoa.

See Genoa cake and Liguria

List of Italian desserts and pastries

This is a list of Italian desserts and pastries.

See Genoa cake and List of Italian desserts and pastries

Oxford University Press

Oxford University Press (OUP) is the publishing house of the University of Oxford.

See Genoa cake and Oxford University Press

Pain de Gênes

Pain de Gênes is a cake made largely from almond paste, eggs and melted butter, but only a minimal amount of flour.

See Genoa cake and Pain de Gênes

Pine nut

Pine nuts, also called piñón, pinoli, or pignoli, are the edible seeds of pines (family Pinaceae, genus Pinus).

See Genoa cake and Pine nut

Raisin

A raisin is a dried grape.

See Genoa cake and Raisin

Sugar

Sugar is the generic name for sweet-tasting, soluble carbohydrates, many of which are used in food.

See Genoa cake and Sugar

Tesco

Tesco plc is a British multinational groceries and general merchandise retailer headquartered in Welwyn Garden City, England.

See Genoa cake and Tesco

Yeast

Yeasts are eukaryotic, single-celled microorganisms classified as members of the fungus kingdom.

See Genoa cake and Yeast

Zante currant

Zante currants, Corinth raisins, Corinthian raisins or outside the United States simply currants, are raisins of the small, sweet, seedless grape cultivar Black Corinth (Vitis vinifera).

See Genoa cake and Zante currant

See also

Christmas cakes

Cuisine of Liguria

Italian cakes

References

[1] https://en.wikipedia.org/wiki/Genoa_cake

Also known as Pandolce, Pandolce cake, Pandolce genovese, Panettone genovese.